Pressure Cooker Lasagna Soup
Ingredients
The soup
-
1
pound
ground Italian sausage or ground beef
-
½
cup
finely chopped yellow or white onion
-
½
cup
diced carrots, about 2 medium carrots
-
2
cloves
garlic, finely chopped or pressed
-
3
cans
crushed tomatoes (15-ounces each)
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
1
each
dried bay leaf
-
½
teaspoon
salt
-
a pinch
black pepper
-
6 to 8
cups
chicken broth (low-sodium)
-
8 to 12
ounces
bowtie or rotini pasta or broken lasagna noodles
The cheese topping
-
1
cup
ricotta cheese or blended cottage cheese
-
1
cup
mozzarella cheese, plus more for serving
-
½
cup
freshly grated Parmesan cheese
-
½
teaspoon
dried basil
-
a pinch
salt and pepper
Instructions
- Prepare the cheese topping by mixing all its ingredients and refrigerate.
- Select the sauté function on the pressure cooker and cook the meat, onion, carrots, and garlic until the meat is no longer pink.
- Drain any excess grease and add the crushed tomatoes, basil, oregano, bay leaf, salt, and pepper, stirring well.
- Add 6 cups of chicken broth and the pasta, stirring to combine and scraping the bottom of the pot.
- Secure the lid and set the pressure cooker to cook on high, using the appropriate time based on the pasta type.
- After cooking, let the pressure naturally release for 10-15 minutes, then release any remaining pressure.
- Stir the soup and add additional broth if needed, then serve with cheese topping.
Nutrition Facts (estimated)
Servings
8
Calories
489
Total fat
28g
Total carbohydrates
37g
Total protein
24g
Sodium
1630mg
Cholesterol
74mg
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